Artichokes sautéed of Enza

Wash the artichokes, remove the tough outer leaves until you get the hearts only formats from clear leaves and keep; cut the tips. Cut in half, remove the Hay, riducili into small wedges and put them in salted water with half a lemon. You can also use the first 8-10 inches of stem. Remove the outside more leathery with a potato peeler and affettali. Put themselves in salted water.

Wash the parsley, selects and mince them with leaves on a cutting board with the Crescent. In a frying pan Brown garlic skinned fai in oil, then remove. Combine artichokes well drained and fouls jump over high heat for a few minutes. Lower the heat, add a ladle of broth, a pinch of salt, a pepper zest, one tablespoon of chopped parsley and continue cooking on medium flame, covering, for 10-15 minutes. If cooking were to dry out too much, add more vegetable broth.